Coconut Curry Rice with Chickpeas

Ingredients

• 2 cups Diva Rice (Uncooked)
• 1 can Coconut milk (14 oz, full-fat)
• 2 cups Vegetable broth
• 2 cans Chickpeas (15 oz each, drained)
• 2 tbsp Curry powder
• 1 tsp Turmeric
• 4 cups Spinach (Fresh)
• 2 whole Tomatoes (Diced)

Instructions

1. 1

   Sauté aromatics

   In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, curry powder, and turmeric. Cook 1 minute until fragrant.

   ~6 minutes

   Tip: Toasting the spices releases their essential oils and enhances flavor.

2. 2

   Add rice and liquids

   Rinse Diva Rice and add to pot. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   ~15 minutes

3. 3

   Add chickpeas and vegetables

   After 15 minutes, stir in chickpeas, tomatoes, and spinach. Cover and cook 5 more minutes until rice is tender and spinach is wilted.

   ~5 minutes

4. 4

   Season and serve

   Remove from heat and let rest 5 minutes. Season with salt and pepper. Garnish with fresh cilantro and a squeeze of lime.

   ~5 minutes

   Tip: The coconut milk makes this dish creamy without dairy!